Mexican Shellfish Chowder
|Low sodium chicken broth||2 1⁄2 Quart|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Powdered saffron||1⁄8 Teaspoon|
|Fresh jalapeno pepper/Seeded and finely chopped||6 Small, seeded and finely chopped|
|Tomatoes||3 Large, chopped|
|White fish steaks||2 Pound (Or Fillets Such As Rockfish / Halibut / Lingcod)|
|Sea scallops||8 Ounce, rinsed and patted dry|
|Hard shell clams||18 Small, scrubbed (Suitable For Steaming)|
|Large raw shrimp||8 Ounce, shelled and deveined|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
In a 6- to 8-quart pan, combine broth, wine, bay leaf, garlic, saffron, and chiles.
Cover and bring to a boil over medium-high heat; reduce heat and simmer for 30 minutes.
Meanwhile, in a food processor or blender, whirl tomatoes until coarsely pureed; set aside.
Rinse fish, pat dry, and cut into chunks.
Cut scallops into 1/2-inch-thick slices.
Stir tomatoes into broth mixture.
Cover, increase heat to medium, and bring to a boil.
Add clams, reduce heat to medium-low, cover, and simmer for 5 minutes.
Add fish, scallops, and shrimp.
Cover and simmer until clams pop open and fish, scallops, and shrimp are opaque in center; cut to test (3 to 5 minutes).
Season to taste with salt and pepper; sprinkle with cilantro.